Parsnip, leek & beef ragu with pappardelle

Prep 25 mins | Cook 2 hrs | Serves 4-6

If preferred, cook this ragu for 5 hours in a slow-cooker.

2 tbs olive oil
2 tbs plain flour
700g beef chuck steak, trimmed and cut into 1cm cubes
1 leek, trimmed, quartered lengthways and thinly sliced
400g medium parsnips, peeled, cored and cut into 1cm dice
1 celery stick, finely chopped
3 garlic cloves, crushed
½ cup dry white wine
800g can chopped tomatoes
4 sprigs thyme
400g dried pappardelle pasta
Grated parmesan and chopped parsley, to serve

Step 1 Heat 1 tbs oil in a large heavy-based casserole dish or frying pan over medium-high heat. Place flour onto a plate and season with salt and pepper. Lightly coat beef with flour and cook, in batches, until evenly browned. Transfer to a plate.

Step 2 Heat remaining 1 tbs oil in the pan over medium heat. Add leek and cook, stirring for 4-5 minutes until tender. Add parsnips, celery and garlic and cook, stirring often, for 3-4 minutes until heated through. Stir in wine and cook for 1 minute. Stir in beef, tomatoes and thyme, cover and bring to the boil. Reduce heat and simmer, covered and stirring occasionally, for 1½ hours or until beef is very tender. Season to taste. Sprinkle with parsley, just before serving.

Step 3 Shortly before the ragu is cooked, cook pasta following packet directions. Drain. Serve with the ragu and grated parmesan.

Good for you ... Parsnips

A good source of dietary fibre which helps keep the intestine functioning.

A source of potassium, which can help balance sodium from salt in our diets.

Provides vitamin C, which contributes to the normal functioning of our immune systemand also niacin (vitamin B3) and biotin, another B vitamin, both of which are needed for the normal release of energy from food.